Love Sriracha? Well then my friends, you are going to love these crispy, baked Sriracha pumpkin seeds!!
The lightly buttered-spicy-garlicy flavor is going to just this once, make you excited to be a grown up vs. a kid. Is it just me or is spice to a parent like sugar is to a child? Just me?
Baked pumpkin seeds: a Halloween tradition!
Is baking pumpkin seeds a tradition in your house? We always made them growing up. Why not? You’re going to carve the pumpkin and scoop out the seeds anyway. That’s half the work, done. From there you just need to rinse the seeds, pat them dry and coat them with a little flavor-flave.
Some for the kids, some for the spice-lovers 🙂
I typically make one batch of cinnamon sugar pumpkin seeds. So if you’re into that, or have kids who would be, you can follow the steps sames as outlined below, just use cinnamon and sugar and a pinch of salt in place of the savory spices.
A few tips for pumpkin seed success
The key to perfect pumpkin seeds every time is patting them dry before you toss them in the butter and flavor. Also, be sure to cook them for a full hour. You want your pumpkin seeds to be light and crunchy, not soggy or chewy.
Let’s see your carved pumpkins!
So, are you a master pumpkin carver?? Or do you go with the standard triangle eyes and nose and a tooth grin? I’d love to see your creations!! Upload a photo of your carved pumpkins below!